Popeyes Chicken Wrap: Calories & Nutrition

Ingredients

• •1 boneless, skinless chicken breast (about 150g / 5.3 oz), sliced into 3 strips
• •1/2 cup buttermilk
• •1 tablespoon Louisiana-style hot sauce
• •3/4 cup all-purpose flour
• •1/2 teaspoon garlic powder
• •1/2 teaspoon onion powder
• •1/2 teaspoon paprika
• •1/4 teaspoon cayenne pepper
• •1/4 teaspoon black pepper
• •1/4 teaspoon salt
• •Vegetable oil for frying
• •1 large flour tortilla (25cm / 10 inches)
• •1 tablespoon mayonnaise
• •1/2 cup shredded iceberg lettuce
• •2 tablespoons diced tomato

Instructions

1. 1

   Mix the buttermilk and hot sauce in a bowl. Add the chicken strips, cover, and refrigerate for at least 4 hours (overnight is ideal).

   
2. 2

   In a shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne, black pepper, and salt.

   
3. 3

   Remove the chicken strips from the marinade. Dredge each strip in the flour mixture, dip back into the buttermilk, then coat again in the flour for a double-breaded layer. Press firmly to help the coating stick.

   
4. 4

   Heat vegetable oil in a deep skillet to 175C (350F). Fry the chicken strips for 4 to 5 minutes, turning once, until golden brown and the internal temperature reaches 74C (165F). Drain on a wire rack.

   
5. 5

   Warm the tortilla in a dry skillet over medium heat for about 20 seconds per side until pliable.

   
6. 6

   Spread mayonnaise down the center of the tortilla. Layer the shredded lettuce and diced tomato on top, then place the fried chicken strips on the vegetables. Fold the bottom of the tortilla up, then fold in both sides to form a tight wrap.